Cod, Celery and Potato Stew with Coconut and Herbs
A cozy and flavorful meal perfect for chilly evenings, this cod stew with fresh herbs, creamy coconut milk, and tender cod is a nutritious comfort dish.
Ingredients
Main Ingredients
- 2 pieces skinless cod fillets (10- to 12-ounce) For best flavor, let marinate in salt for a couple of hours.
- 1 bunch celery Remove leaves from the center stalks and reserve.
- 1/4 cup unsalted butter 1/2 stick.
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon hot paprika
- 1 bottle clam juice (8-ounce) Can use vegetable broth or fish stock as a substitute.
- 1 cup dry white wine or sake
- 1 pound new potatoes, quartered
- 1 can full-fat coconut milk (14-ounce)
- 1/2 cup fresh dill, roughly chopped
- 1/2 cup parsley leaves, roughly chopped
- 1/4 cup mint leaves, torn
- 1/4 cup freshly squeezed lime juice From about 2 limes; adjust to taste.
- to taste pieces salt and freshly cracked black pepper
- as needed pieces cooked white rice For serving.
Instructions
Preparation
- Preheat your fridge. Place a wire rack on a baking sheet and lay the cod fillets on it. Season them with salt on both sides. Let the fish rest uncovered in the fridge while you prepare the rest.
- Wash the celery well, then separate it into stalks. Remove the leaves from the center stalks and set them aside. Chop the celery stalks into 1/4-inch pieces.
Cooking
- In a large pot, melt the butter over medium-low heat. Add the diced onion, minced garlic, and chopped celery. Cover and cook, stirring often, for 15 to 20 minutes until the onions are soft but not brown.
- Add a pinch of salt, turmeric, paprika, and some black pepper. Cook for another minute until it smells amazing.
- Pour in the clam juice and white wine, then turn the heat to medium-high. Bring to a simmer and reduce to medium-low. Let it cook until the mixture reduces by half, about 15 to 18 minutes. Taste and adjust seasoning as needed.
- Add the quartered potatoes and coconut milk to the pot. Let it simmer for another 15 to 20 minutes until the potatoes are soft. If the stew looks too dry, add a bit of water.
- Gently place the cod fillets into the stew and poach them for about 8 to 12 minutes until they are cooked through and flake easily.
- Carefully take the cod out and place it in a serving bowl. Add the dill, parsley, mint, lime juice, and reserved celery leaves to the pot. Stir everything together. Taste once more and adjust with more lime juice or salt if needed.
- Spoon the stew over the cod to cover it nicely. Serve warm with some fluffy white rice on the side.
Notes
For the best flavor, let the cod marinate in salt for a couple of hours before cooking. Feel free to adjust the amount of lime juice to suit your taste. Fresh herbs greatly enhance the flavor, so don’t skip them!